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Toasty savoury notes complimented by lifted aromas of citrus and spice. Tightly structured on the palate with the nutty character extending into a lengthy savoury finish.
Hand-picked and whole bunch pressed to tank overnight. The juice was then racked to barrel on solids where it went through wild ferment and ageing for 12 months on lees. 15% new oak was used. 6 months ageing in stainless tank followed to introduce more freshness and liveliness to the end wine. This wine was bottled without fining.
"Aromas of ripe yellow stone fruits, sweet grapefruit, baked custard toasty wood and spice qualities of fresh new French oak. Complex and youthful. On the palate - it’s all about texture and synergy of fruit, wood and place. Full bodied, no mistaking the impact of oak with a new wood core and plenty of acidity ensures the ageing potential is engaged
from the outset. Cushioning from the ripe fruit, barrel spices and warming alcohol present a wine that will age well, is ready to drink - with food till end of 2022 - with best drinking from 2023 through 2028+. Am keen to try this wine again this time in 2022." Cameron Douglas, Master Sommelier, Jun 2021
